Posts by: Kim Adams

Sweet Potato & Kidney Bean Burrito

​I’m not sure whether open burritos are a ‘thing’ in home cooking but today’s recipe used to be my ‘go to’ burrito recipe and these days it is still a favourite but without the tortilla. So open burrito it is….
The quantities I’ve given work perfectly to feed one as an open burrito or will fill four flour tortillas to make actual burritos for two to four (depending on what you are serving it with). If you like the sound of this recipe but can’t be bothered with all of the different elements just make the kidney bean mash and serve on toast for a quick supper.

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Vegan Cottage Pie

This vegan cottage pie is packed full of veggies. Green lentils replace the traditional mince, providing texture and protein. This one has a number of steps so grab yourself a kitchen helper to speed things up or put the radio on and enjoy immersing yourself in kitchen activity.

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Pear & Ginger Crumble

So why am I including a crumble in a series on healthy food? Firstly, I don’t believe in excluding food. If you are eating a balanced diet with plenty of vegetables and meals which have a mix of carbs, proteins and healthy fats you absolutely can enjoy pudding as part of that. Secondly, I’ve taken out the refined white flour and reduced down the sugar whilst producing something that tastes just as good.
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The recipe uses buckwheat flour. Buckwheat is a seed rather than a grain and a complete source of protein for vegetarians and vegans. It is gluten free but do check cross-contaminants if cooking for a coeliac. You can replace the buckwheat for wholemeal flour and it will work just as well.

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